1. cram butter or margarine until softened in small mixing bowl
2. add cocoa : blend well
3. gradually add confectioners sugar alternetely w/ milk and vanilla, beat to spreading consistency
yield- 2 coups- enough to frost 21/2 dozen cupcakes or an 8" or 9" layer cake
1/2 cup Hershey's cocoa
2 2/3 cups confectioner's sugar
1 tbl. vanilla
1. cram butter or margarine until softened in small mixing bowl
2. add cocoa : blend well
3. gradually add confectioners sugar alternetely w/ milk and vanilla, beat to spreading consistency
yield- 2 coups- enough to frost 21/2 dozen cupcakes or an 8" or 9" layer cake